Description
This Slow-Cooker Tuscan Chicken Meatballs with Gnocchi recipe offers tender, flavorful meatballs cooked to perfection in a rich tomato and wine sauce with sun-dried tomatoes and baby spinach. Featuring a creamy finish with Parmesan and heavy cream, this comforting Italian-inspired dish is effortlessly made in the slow cooker for a hands-off meal that yields 4 to 6 servings of hearty, melt-in-your-mouth goodness.
Ingredients
Scale
Meatballs
- 1 lb. ground chicken or turkey, preferably dark meat
- 1 cup panko bread crumbs
- 1 large egg
- 1 tsp. Italian seasoning
- 1 tsp. kosher salt, plus more to taste
- 1/2 tsp. freshly ground black pepper
- 1/2 tsp. garlic powder
- 1 cup drained oil-packed sun-dried tomatoes, finely chopped, divided
- 2 tbsp. tomato oil (from sun-dried tomatoes)
- 1 1/2 oz. Parmesan, finely grated (about 3/4 cup), divided
Sauce and Other Ingredients
- 1/2 small yellow onion, finely chopped
- 4 cloves garlic, finely chopped
- 1 cup low-sodium chicken broth
- 1/2 cup dry white wine
- 1 (17.5-oz.) package gnocchi
- 3 cups packed baby spinach leaves
- 1/2 cup heavy cream
Instructions
- Prepare Meatball Mixture: In a medium bowl, use your hands to combine ground chicken or turkey, panko bread crumbs, egg, Italian seasoning, kosher salt, black pepper, garlic powder, half the finely chopped sun-dried tomatoes (1/2 cup), and half the grated Parmesan (about 3/8 cup). Mix thoroughly and form the mixture into 18 meatballs, each about 1 inch in diameter.
- Start Slow Cooker Base: In the slow cooker, combine the chopped onion, garlic, low-sodium chicken broth, dry white wine, and 2 tablespoons tomato oil from the sun-dried tomatoes. Season with additional kosher salt to taste. Nestle the formed meatballs gently into the mixture. Cover and cook on high for about 4 hours until meatballs are cooked through.
- Broil Meatballs: While meatballs finish cooking, position an oven rack in the upper third and preheat the broiler. Once meatballs are done, carefully transfer them using a slotted spoon to a foil-lined baking sheet. Broil the meatballs for 6 to 8 minutes, turning halfway through, until golden brown spots appear. Watch closely to avoid burning.
- Cook Gnocchi in Slow Cooker: Add gnocchi and the remaining chopped sun-dried tomatoes (1/2 cup) to the slow cooker with the cooking liquid. Stir gently to combine. Cover and continue cooking on high for about 20 minutes, or until the gnocchi is tender.
- Add Spinach and Cream: Stir the baby spinach leaves, heavy cream, and remaining grated Parmesan (1/4 cup) into the slow cooker mixture. Return the broiled meatballs back into the slow cooker. Cover and cook for an additional 5 minutes until the spinach wilts and flavors meld.
- Serve: Divide the gnocchi and meatballs among serving bowls. Garnish with additional Parmesan cheese if desired and serve immediately.
Notes
- Use dark meat ground chicken or turkey for juicier meatballs.
- Panko bread crumbs provide a light texture; regular bread crumbs can be substituted.
- Broiling the meatballs after slow cooking adds a delicious golden crust and texture contrast.
- If you prefer, substitute dry white wine with additional chicken broth.
- For a lower fat option, use half-and-half instead of heavy cream, though it will be less rich.
- Make sure to watch gnocchi closely during cooking to prevent overcooking and becoming mushy.
- This recipe can be doubled for larger gatherings but may require a larger slow cooker or doubling cooking time in batches.
Nutrition
- Serving Size: 1 serving (approx. 1/5 of recipe)
- Calories: 420
- Sugar: 3g
- Sodium: 570mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 95mg
